APPLE PIE
A lattice topped Apple Pie looks absolutely divine. This recipe is probably one of my best.
Ingredients
For the pastry:
2 cups flour
1tsp salt
2/3 cup + 2 tbsp shortening
4-5 tbsp cold water
For the apple mixture:
1/2 cup sugar
3 tbsp flour
1/4 tsp nutmeg
1/4 tsp cinnamon
Dash of salt
5 cups thinly sliced peeled tart apples
1tsp butter
Method
Cut in the shortening and rub into the flour. Sprinkle in water a little at a time, mixing until all the flour is moistened and the dough almost cleans the side of the bowl. A tbsp more of water can be added if necessary.
Divide the dough into two and shape into flattened rounds.
Using a rolling pin, roll one half 2" larger than an inverted pie-pan. Quarterfold pastry and ease into pan.
Roll out the the other half of dough and cut out lattice strips, about 1/2" wide.
Stir together the sugar, flour, spices and salt. Toss the apples in it.
Pour apple mixture into the lined pie pan.
Weave lattice top using the strips. Trim the edges and fold the edges, building up a high edging.
Dot with butter. Cover the edges with foil and bake in a pre-heated oven (425 F degrees) for 45-55 minutes, or until yhe juice begins to bubble through. Remove the foil for the last 15 minutes of baking.
Variations :
Apricot Pie : Use two 375 g apricots, drained, instead of apples. Omit the sugar and cloves
Blackberry & Apple Pie : Use half blackberries and half apples and add with 2.5 ml grated lemon rind.
Rhubarb Pie : Use rhubarb cut into 2 cm / ¼ inch lengths instead of apples. Increase the sugar to 150 g.
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